Roasted Jalapeño Poppers -

Roasted Jalapeño Poppers

Featuring three different cheeses, these roasted jalapeño poppers are a favorite game-day snack that disappear in a flash at tailgates and watch parties.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Chrissie Nelson Rotko, www.offtheeatenpathblog.com

Ingredients

4 ounces shredded sharp cheddar cheese
4 ounces feta cheese
4 ounces cream cheese at room temperature
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons fresh cilantro chopped
12 jalapeño peppers halved and seeds and ribs removed

Instructions

Preheat the oven to 400℉. Line a rimmed baking sheet with foil or parchment paper. Set aside.
In a medium bowl, add the cheeses, spices, and cilantro. Mix with a spatula or wooden spoon until well combined.
4 ounces shredded sharp cheddar cheese, 4 ounces feta cheese, 4 ounces cream cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons fresh cilantro
Spread the cheese mixture into each pepper half. Do not overstuff the peppers or they will leak in the oven.
12 jalapeño peppers
Place the stuffed pepper halves on the prepared baking sheet, placing them close together to prevent them from rolling around while baking.
Bake for 15-20 minutes, or until the peppers are tender and the cheese is bubbly.
To brown the cheese, broil on high for 3-5 minutes. Keep a close eye on the peppers while broiling so they don't burn. Serve warm.

Video

Notes

If you are sensitive to spice and heat, use plastic gloves when cutting and deseeding the peppers to protect your skin. And, if you like things spicy, you can leave the membranes in the jalapeños, as well as a few seeds; those are the source of the heat in the peppers. (We think this recipe is plenty spicy with the seeds and membranes removed, but you may want to kick it up a notch!)

Nutrition